Spicy Miso Sesame Ramen
A delicious and hearty spicy miso sesame ramen perfect for warming up on a chilly day.
Equipment
- sauté pan
Ingredients
Spicy miso ramen
- 24 g Chinese sesame paste
- 17 g white miso paste
- 10 g doubanjiang chili bean paste
- 60 ml unsweetened almond milk
- 15 ml vegetable oil
- 1 medium shallot, minced
- 2 garlic cloves, minced
- 0.5 teaspoon grated fresh ginger
- 50 g shiitake mushrooms, sliced
- 480 ml vegetable broth
- 4 heads baby bok choy, halved
- 150 g fried tofu puffs
- 5 ml toasted sesame oil
- 360 g fresh udon noodles
Toppings
- ¼ carrot, julienned
- 45 g fresh bean sprout
Instructions
Preparation
- In a small bowl, mix the sesame paste, miso paste, bean paste, and almond milk.
- Drizzle the oil in a sauté pan over medium-high heat. When hot, add the shallot, garlic, ginger, and shiitake and cook for 5 - 7 minutes.
- Add the broth and miso mixture to the pot. Bring to a boil, reduce to a simmer, and cook uncovered for 5 - 7 minutes.
- In the last 30 seconds add bok choy, tofu, and sesame oil.
- Meanwhile, cook the noodles separately for 30 seconds, or according to the package instruction. Drain and add to the bowls.
- Pour the soup over the noodles and garnish with desired toppings. Enjoy!
Notes
This dish is best enjoyed immediately. The broth can be made a day in advance and stored in an airtight container in the fridge for up to 3 days. Reheat on the stove and add the tofu, bok choy, and any other toppings before enjoying.
Nutrition
Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 900mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 3mg
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